Since the two dishes were quite similar, people in the Kanto region started to call their original gyunabe ‘sukiyaki.’ Kansai Style vs. During that time, sukiyaki restaurants in the Kansai (Osaka) region expanded into the Kanto region. When the Great Kanto Earthquake happened in 1923, the gyunabe restaurants in the Kanto (Tokyo) region disappeared. Gyunabe then influenced the sukiyaki culture in the Kanto region.
Gyunabe’s popularity spread from Yokohama, where many foreigners lived, and then became popular in Tokyo.
Interestingly, the Kanto region once called their version of sukiyaki gyunabe (牛鍋). The soup broth is rich and bursting with sweet, salty, and savory flavor. We slowly grill or simmer well-marbled beef, alongside vegetables, tofu, and mushrooms in a shallow cast-iron pot.
Sukiyaki (すき焼き) is a popular Japanese hot pot dish that we often prepare and serve at the table. How to Eat Sukiyaki the “Authentic” Way.Make Your Own Sukiyaki Sauce (Warishita).
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